VEGETABLE PREP
Asparagus
Divide tips from stems by snapping in half. Tips are best for
drying, but dried stems can be crushed and used for seasoning.
Beans
(green)
Snip off ends and cut as desired. Blanch, then place in the
freezer for 30 to 45 minutes.
Beets
Trim, leaving about 2cm of the top and root. Blanch, allow to
cool, then cut off the top and root. Slice.
Broccoli
Trim and cut into pieces. Steam for about 4 to 5 minutes.
Carrots
Wash, peel, and cut into 1cm long pieces. Steam for about 4 to
5 minutes.
Corn
Remove husk, wash and steam blanch the whole piece of corn.
Allow to cool, then shear the corn from the cob.
Celery
Break leaves off their stems. Place leaves separate from stalks
in tray(s).
Chives
Wash, dry, and mince.
Cucumber
Wash, peel, trim and slice about 5mm thick.
Garlic
Separate and peel cloves. Cut cloves into halves or slices.
Mushrooms
Remove any soil and remove stem. Dry the mushroom whole,
cut in half or sliced.
Onions
Trim off the ends and peel. Cut into rings or dice.
Peppers
(pimentos)
Wash and remove core. Cut into halves, quarters, rings or strips.
Peppers
(jalapeños)
Wash and dry whole.
Potatoes
Wash, peel, and cut or slice as desired; steam blanch. Rinse
under cold water and pat dry before placing on tray(s).
Note: If you wish to leave the skin on, you must wash and scrub
the potato and remove all the eyes and scars with the tip of a
potato peeler or paring knife.
Tomatoes
Wash and remove stems. Using a ladle or tongs, dip into boiling
water and then into an ice water bath. You will be able to remove
the skin easily. Cut into halves, quarters or thick slices.
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